Apricot and Orange Spiced Crêpes
Serves: 6Makes: 12 large crêpes
In this recipe the crêpe pan with its fantastic non-stick surface, makes 12 large crêpes with supreme ease. To serve there is an apricot filling flavoured with spices and crème frâiche.
Ingredients:
60g unsalted butter
200g plain flour
½ teaspoon salt
3 medium eggs
550 ml semi skimmed milk
Vegetable oil for frying
200g plain flour
½ teaspoon salt
3 medium eggs
550 ml semi skimmed milk
Vegetable oil for frying
Apricot filling:
200g ready-to-eat dried
apricots
finely grated zest of 1 large orange
5 tablespoons orange juice
½ level teaspoon mixed spice
1 tablespoon soft brown sugar
3 tablespoons crème frâiche
finely grated zest of 1 large orange
5 tablespoons orange juice
½ level teaspoon mixed spice
1 tablespoon soft brown sugar
3 tablespoons crème frâiche
Melt the butter for the crêpes and allow to cool
To make the crêpe batter, sift the flour and salt into a bowl. Make a well in the centre adding the eggs and half the milk. Whisk until smooth.
Whisk in the cooled butter and remaining milk. If possible, leave to stand for 1 – 2 hours before using. If the mixture thickens after standing, add 2 – 3 more tablespoons of milk; it should have the consistency of un-whipped cream.
To make the apricot filling put all the ingredients, except the crème frâiche, into a milk pan with 5 tablespoons water. Cover (use a 16cm lid from a saucepan) and simmer gently for 20- 25 minutes until the apricots are plump and tender. Cool slightly.
Purée the apricots in a food processor or blender with the crème frâiche. Return the mixture to the rinsed milk pan.
To cook the crêpes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not a full heat).
When hot add approximately 5 tablespoons (1/3 cup) batter, swirling it around the pan to completely cover the surface. Cook until bubbles are visible beneath the surface. Turnover and cook the other side until it is a pale golden brown
Slide the crêpe from the pan to a warmed plate. Stack as they are cooked, and cover loosely with a piece of aluminium foil to keep them warm.
When all the crêpes are cooked, warm through the apricot filling and spread a little on one half of each crêpe. Roll up and sprinkle the tops with a little sugar
Serve warm with ice cream or a little more crème frâiche.
For a savoury crêpe recipe see Wholemeal Caraway Crêpes with Smoked Trout, Soft Cheese and Dill Filling
For more recipe ideas visit www.lecreuset.co.uk
